Upside-Down Pear Cake with Cranberries

Upside-Down Pear Cake with Cranberries

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  • 12 tablespoons butter, divided
  • 1/2 cup dark brown sugar
  • 2 semi-ripe pears - quartered, cored and sliced
  • 1/4 cup fresh cranberries
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon almond or vanilla extract


Preheat the oven to 400° F.

In a 9-inch cake pan, spread 4 tablespoons of butter thickly over the surface. Sprinkle with the brown sugar and distribute the pears, curved side down, over the surface. Scatter with the cranberries; set aside.

In a small pan, melt the remaining 8 tablespoons of butter. Remove from the heat and stir in the egg and milk. Beat well.

Mix the flour, cinnamon, baking powder, salt and granulated sugar in a bowl and add the butter mixture. Beat until smooth and stir in the almond or vanilla extract. Pour the batter over the pears and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes then turn out onto a serving plate.

Serve with whipped cream or ice cream.

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